EFFECT OF MICROWAVE-VACUUM DRYING CONDITIONS ON BEETROOT COLOUR AND DRYING KINETICS

摘要

The aim of this work is to study the influence of microwave-vacuum process parameters on the drying time and quality of dried red beetroot.The quality of the dried material is described by its colour change due to drying.Three series of experiments consisting of the drying of beetroot slices in constant microwave power,microwave power change in time intervals and microwave power change in two steps were performed.The last method of drying resulted in the shortening of process time and the slight colour change of dried beetroot.